Sally's Best Brownies
The world's best brownies, enjoyed by four generations and counting! :)
- 4 oz. (squares) chocolate
- 1 stick butter (1/2 cup)
- 4 eggs
- 2 cups sugar
- 1+ tsp. vanilla
- 1 cup flour
- 1 cup walnuts
Preheat oven to 325 degrees F. Butter a round 9-inch pan.
Melt chocolate and butter together, and let cool slightly so it won't cook the beaten eggs (or you'll get chocolate covered scrambled eggs!). If you are doing it in a microwave, use a 2 -cup Pyrex measuring cup and put a paper plate or something on top to keep the butter from spattering. It's easiest to let the mixture come almost to the melting point, and then remove it from the oven, stir to finish melting the chocolate, and let it cool.
Beat the eggs, add sugar gradually, add vanilla, chocolate, then flour and chopped nuts. (Food processor ingredients are deleted....) Do NOT over-beat.
Pour into the prepared pan. I usually sprinkle some flaked nuts over the top to make it look nice; you can omit this, or add any lightweight topping you want.
Bake at 325 degrees F for about 45 minutes; check with a toothpick several minutes early to make sure that they aren't overdone and dry. For moist brownies, the toothpick should look slightly wet and crumbly when removed from the pan - if it is completely dry, the brownies will be dry and yucky.
Melt chocolate and butter together, and let cool slightly so it won't cook the beaten eggs (or you'll get chocolate covered scrambled eggs!). If you are doing it in a microwave, use a 2 -cup Pyrex measuring cup and put a paper plate or something on top to keep the butter from spattering. It's easiest to let the mixture come almost to the melting point, and then remove it from the oven, stir to finish melting the chocolate, and let it cool.
Beat the eggs, add sugar gradually, add vanilla, chocolate, then flour and chopped nuts. (Food processor ingredients are deleted....) Do NOT over-beat.
Pour into the prepared pan. I usually sprinkle some flaked nuts over the top to make it look nice; you can omit this, or add any lightweight topping you want.
Bake at 325 degrees F for about 45 minutes; check with a toothpick several minutes early to make sure that they aren't overdone and dry. For moist brownies, the toothpick should look slightly wet and crumbly when removed from the pan - if it is completely dry, the brownies will be dry and yucky.